Bordelaise sauce
A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.
Bordelaise sauce (4 portions)
1 Shallot (diced)
80g Bone marrow
100ml Port
100ml Red wine
500ml Reduced beef stock/sauce
10g Parsley (chopped)
Start by cooking your steaks in a large pan, you want to add some bone marrow at this stage, so it melts and gives you plenty of beef fat to cook your shallots in.
Take your steaks out and add your shallots, turn the temperature right down and cook slowly until the shallots are completely soft.
Now add the port and red wine and reduce until thick and syrupy.
Add your reduced beef stock and cook until you have the desired consistency. Once ready add your diced bone marrow and leave in the hot sauce for a couple of minutes to soften.
Finish with chopped parsley and serve.
